Restaurant Style Chicken Chukka

Ingredients (Serves 5 – 6)
1. Chicken, bone-in – 3/4 – 1 kg
2. Oil – To deep-fry onion
Onion – 2 medium, thinly sliced
3. Turmeric powder – 3/4 tsp
Kashmiri chilli powder (good quality) – 1-1.5 tbsp
Pepper powder – 1/2 – 3/4 tsp
Garam masala powder – 3/4 tsp
Ginger garlic paste – 1.5 tbsp
Curry leaves – 1 sprig
Lemon juice – 1 tbsp
Curd – 3 tbsp
Salt – To taste
Fried onion, crushed
4. Coconut oil – 1-2 tbsp
Fennel seeds – 1/4 tsp
Curry leaves – A few
5. Tomato, firm – 1 medium, cubed
Curry leaves – 1 sprig
Green chilies – 3, sliced diagonally
Garam masala powder – 1/2 tsp
Method
1. Fry onion till browned (Remove when the onion turns golden brown). Remove to a paper towel.
2. Marinate chicken pieces with the ingredients numbered 3. Let rest for at least 1 hr.
3. Heat 1-2 tbsp coconut oil and add fennel seeds. Stir till fragrant and then add curry leaves and the marinated chicken. Mix well and cook for a few minutes. Cover and cook for about 25 – 30 minutes over low heat, stirring in between, till the chicken pieces are completely done. Add tomato cubes, curry leaves, green chilies and garam masala powder. Cook for 1-2 minutes over medium heat. Switch off the flame. Serve with chapathi /pulao.